Flour battered sardines in salsa

Ramón Peña's xouba or small sardines are lightly flour-battered and come in a delicious tomato sauce with slices of onion and pepper. Fished in the Galician estuaries - an area of the Cantabrian Sea rich with sea life - these are a must for the tinned sardine fan. Try them with a side of fluffy rice with herbs forked through, or on toast with the sauce drizzled over, or - possibly better yet - straight from the tin. More sardine recipes